Martha Stewart's Essential Southern Recipes
Martha Stewart's Essential Southern Recipes is a medium Southern United States recipe that serves 4. 520 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 24 hrs 42 min | Cook: 30 min | Total: 25 hrs 32 min
Cost: $26.63 total, $6.66 per serving
Ingredients
- 2 lb Chicken Pieces (bone‑in, skin‑on, cut into 8 pieces (thighs, drumsticks, breasts))
- 4 cup Ice Water (very cold, add ice cubes if needed)
- 2 tablespoon Kosher Salt (for the ice‑water brine)
- 3 cup Nonfat Buttermilk (covers chicken completely; can substitute with milk + lemon juice)
- 3 tablespoon Tabasco Sauce (optional, adds heat to the buttermilk soak)
- 1.5 cup All-Purpose Flour (sifted, for dredging)
- 1 tablespoon Kosher Salt (for the flour dredge)
- 1 teaspoon Freshly Ground Black Pepper (for the flour dredge)
- 2 lb Solid Vegetable Shortening (Crisco or similar; used as frying fat)
- 0.5 head Red Cabbage (shredded, bright red)
- 0.5 head Green Cabbage (shredded)
- 0.5 tablespoon Granulated Sugar (balances acidity in slaw)
- 0.25 cup Rice Vinegar (mild, adds tang to slaw)
- 1 tablespoon Olive Oil (optional, adds shine to slaw)
- 0.5 tablespoon Kosher Salt (for slaw seasoning (adjust to taste))
- 0.75 teaspoon Black Pepper (for slaw seasoning)
Instructions
Prepare Ice‑Water Brine
Fill a large bowl with cold water, add 2 Tbsp kosher salt, stir until dissolved, then submerge the chicken pieces.
Time: PT5M
Ice‑Water Soak
Cover the bowl and refrigerate the chicken in the brine overnight (12 hours).
Time: PT12H
Temperature: 4°C
Drain and Transfer to Buttermilk
Drain the chicken, pat dry with paper towels, then place in a second bowl with 3 cups nonfat buttermilk. Stir in 3 Tbsp Tabasco if you like heat.
Time: PT5M
Buttermilk Marinate
Cover the bowl with plastic wrap and refrigerate for 12 hours.
Time: PT12H
Temperature: 4°C
Make Dredge
In a shallow dish combine 1½ cup sifted all‑purpose flour, 1 Tbsp kosher salt, and 1 tsp freshly ground black pepper. Mix well.
Time: PT5M
Coat Chicken
Remove chicken from buttermilk, discard the liquid, let excess drip off, then roll each piece in the flour mixture, shaking off excess.
Time: PT10M
Heat Shortening
Melt 2 lb solid vegetable shortening in the deep skillet. Heat until the oil reaches 350°F.
Time: PT10M
Temperature: 350°F
Fry Chicken
Working in batches, place pieces skin‑side down, fry for about 6 minutes, turn, fry another 6 minutes, then flip once more for a final 6 minutes, for a total of 18 minutes. The internal temperature should reach 165°F.
Time: PT18M
Temperature: 350°F
Shred Cabbage for Slaw
Using a chef's knife, shred half a head of red cabbage and half a head of green cabbage, discarding the tough core.
Time: PT10M
Mix Slaw Dressing
In a large bowl combine ½ Tbsp kosher salt, ½ Tbsp granulated sugar, ¾ tsp black pepper, and ¼ cup rice vinegar. Toss the shredded cabbage with the dressing.
Time: PT5M
Finish Slaw
Taste the slaw; add a little more rice vinegar if needed, then drizzle 1 Tbsp olive oil for shine and toss again.
Time: PT2M
Rest and Season Fried Chicken
Remove chicken from oil, drain on paper towels, and sprinkle lightly with kosher salt while still hot.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, Not vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey pieces
- Instead of Ice Water: Chilled water
- Instead of Kosher Salt: Table salt (use half the amount)
- Instead of Nonfat Buttermilk: Regular buttermilk, Milk + 3 tbsp lemon juice
- Instead of Tabasco Sauce: Other hot sauce
- Instead of All-Purpose Flour: Cake flour (less gluten)
- Instead of Kosher Salt: Table salt (use less)
- Instead of Solid Vegetable Shortening: Lard, Peanut oil
- Instead of Red Cabbage: Purple cabbage
- Instead of Granulated Sugar: Honey (use less)
- Instead of Rice Vinegar: Apple cider vinegar (use slightly less)
- Instead of Olive Oil: Canola oil
Equipment Needed
- Large Bowl
- Colander
- Measuring Spoons
- Mixing Bowl
- Fine Mesh Sieve (optional)
- Deep Skillet or Dutch Oven
- Thermometer
- Tongs
- Parchment Paper (optional)
- Cutting Board
- Chef's Knife
- Shallow Dish
- Paper Towels
Critical Steps — Do Not Skip
- Ice‑water brine (Step 1‑2)
- Buttermilk marinate (Step 3‑4)
- Maintaining oil at 350°F (Step 7‑8)
- Patting chicken dry before flour coating (Step 6)
- Turning chicken twice for even browning (Step 8)
Chef Tips from the Video
- Brining in ice water removes blood spots and yields exceptionally white, tender meat.
- Using solid vegetable shortening gives a higher smoke point than butter and creates a uniform golden crust.
- For an extra flavor boost, add a splash of hot sauce to the buttermilk soak.
- A parchment‑lined rack helps catch stray flour and makes cleanup easier.
Troubleshooting
Chicken skin is not crispy.
Make sure the oil stays at 350°F; if it drops, the coating will absorb oil. Pat the chicken dry thoroughly before dredging.
Slaw is watery.
Let the cabbage sit with the dressing for at least 5 minutes; excess liquid can be drained before serving.
Chicken is undercooked inside.
Check internal temperature with a meat thermometer; it should read 165°F. If needed, finish the piece in a 350°F oven for a few minutes.
Storage
Refrigerator: Store fried chicken in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Wrap pieces tightly in foil then place in a freezer bag; freeze up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not leave fried chicken or slaw at room temperature for more than 2 hours.
Make-Ahead Tips
- The ice‑water brine can be prepared up to 24 hours in advance.
- Buttermilk marination can be done the night before; keep covered in the refrigerator.
- Cabbage slaw can be made up to 4 hours ahead; keep refrigerated and give a quick toss before serving.
Frequently Asked Questions
What is the cultural significance and history of Amarillo Texas Fried Chicken in Southern cuisine?
Fried chicken is a cornerstone of Southern hospitality, and the weekly cook‑outs in Amarillo, Texas, celebrate community and generosity. The technique of brining in ice water and marinating in buttermilk reflects a regional emphasis on tenderness and flavor, while frying in solid shortening harks back to traditional Southern methods that predate modern oils.
What are the traditional regional variations of fried chicken in Texas compared to other Southern states?
Texas cooks often favor a hotter, spicier profile—adding Tabasco or other hot sauces to the buttermilk—and they frequently use solid vegetable shortening for a richer crust. In contrast, other Southern regions may use lard or oil and keep the seasoning milder, focusing on a simple salt‑pepper blend.
How is Amarillo Texas Fried Chicken traditionally served in Texas gatherings?
It is typically served hot, skin‑side up, on a platter with a side of tangy cabbage slaw, biscuits, and sometimes biscuits or cornbread. The chicken is often sprinkled with a pinch of salt right after frying and eaten with hands or a fork at communal tables.
What occasions or celebrations is Amarillo Texas Fried Chicken traditionally associated with in Texas culture?
The dish is a staple at weekly cook‑outs, family reunions, Fourth of July picnics, and holiday gatherings such as Thanksgiving and Christmas in Texas, where the emphasis is on hearty, shareable comfort food.
What makes Amarillo Texas Fried Chicken special or unique in Southern cuisine?
The combination of an overnight ice‑water brine, a long buttermilk soak, and frying in solid shortening creates an exceptionally white, moist interior with a deep golden, ultra‑crisp crust—attributes prized by Texas cooks for their texture and flavor.
What are the most common mistakes to avoid when making Amarillo Texas Fried Chicken at home?
Common errors include not keeping the oil temperature steady at 350°F, overcrowding the pan which drops the temperature, and failing to pat the chicken dry before coating, which leads to soggy crust. Also, skipping the ice‑water brine can result in darker, less tender meat.
Why does this Amarillo Texas Fried Chicken recipe use solid vegetable shortening instead of oil?
Shortening has a higher smoke point and a neutral flavor, allowing the chicken to fry at a steady 350°F without burning. It also creates a more uniform, golden‑brown crust compared to some oils that can impart a distinct taste or smoke at lower temperatures.
Can I make Amarillo Texas Fried Chicken ahead of time and how should I store it?
Yes. After frying, let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10‑12 minutes to restore crispness. For longer storage, freeze the cooled pieces wrapped tightly in foil and a freezer bag for up to 2 months.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, entertaining, and lifestyle content, offering polished, step‑by‑step tutorials that blend traditional techniques with modern convenience.
How does the YouTube channel Martha Stewart's approach to Southern cooking differ from other Southern cooking channels?
Martha Stewart emphasizes precise measurements, elegant presentation, and the use of readily available pantry staples, whereas many Southern cooking channels prioritize rustic, improvisational methods. Her videos often include detailed safety tips and thorough explanations of each technique.
Last updated: September 6, 2026
